1 cup gluten-free flour (I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
¼ cup corn meal
½ cup corn flour
2 tsp baking powder
½ tsp xanthan gum
½ tsp salt
½ cup cold butter
2 large eggs
⅓ cup cold buttermilk
Instructions
Preheat oven to 400°F.
Whisk dry ingredients (gluten-free flour, corn meal, corn flour, baking powder, xanthan gum, and salt) into large bowl.
Cut butter into small chunks, add to dry ingredients and mix. You want the butter to be distributed evenly into the dry mixture in very small pieces. The resulting mixture should be crumbly.
Put the eggs and buttermilk into a small bowl and whisk until they are a little foamy.
Slowly add the egg and buttermilk mixture to the dry ingredients, mixing as you pour.
Mix until well blended. Batter will be sticky.
Place a sheet of parchment paper over a baking pan.
Drop ¼ cup dough balls onto pan & let rest for 15 minutes.